Tatiquos. Flautas. Rolled Tacos. They are all the same thing, did you know that? Yeppers. Same thing. I love them no matter what they are called because I’m an equal opportunity chicken taco lover, rolled up, fried, baked, not rolled up or mini. I love them all!
I do, however, only like them in corn tortillas when they are fried. Now, baked or just “tacoed” (I just made that up) I prefer flour tortillas because they are so soft, but if you are going to do any kind of frying, my favorite is the corn tortilla. Corn tortillas are so dang good fried! Take a look…
See those crispy ends? Oh, I just die for them! I purposely leave some space at my ends because I want that crunchy part – I NEED that crunchy part! It make life complete.
These are actually pretty easy to make, if you just follow a few tips:
1. After you put your filling in on one side of the tortillas, roll them up and put them seam side down into a baking dish or on a cookie sheet. Pop into the freezer for about 15 minutes. It will help it keep it’s shape when frying.
2. Always put seam side down into the skillet and make sure your oil is hot. After the seam side is golden, roll with the shape. If not – you will be essentially unrolling your taquito – and ain’t nobody got time for dat! 🙂
I simply cannot get enough of these! They are so good – they’re almost addicting! What am I saying – almost! Ha! They ARE addicting!
A few notes here in your gluten free journey:
1. Always get 100% corn tortillas that say “gluten free” on the package.
2. Always use a gluten free taco seasoning pack – in my neck of the woods it’s McCormick brand.
Enjoy! I really wanted to get this up yesterday for “Taco Tuesday” but we’ve been having internet issues out here and TWC has been out here twice, so it looks like we’re good to go – keep your fingers crossed!
Ingredients
- 1 lb chicken
- 1 package of gluten free taco seasoning
- water
- 1 red pepper
- 1 small onion
- shredded cheese
- corn tortillas
- oil for frying
Instructions
- Cook chicken in skillet thoroughly
- Use 2 forks to shred chicken
- Add taco seasoning and water according to package directions
- Add chopped onion
- Add chopped red pepper
- Cover and let simmer for about 10 minutes to thicken up
- Soften tortillas in skillet to get them soft and pliable - about 30 seconds on each side
- Place chicken mixture on one side of tortilla and top with shredded cheese
- Roll up and place in baking dish or on cookie sheet
- Repeat with all until you are out of chicken
- Place in freezer for 15 minutes
- Remove from freezer and fry in about a half an inch of oil, placing seam side down first and rolling until golden brown
Leave a Reply